I am always happy to see anything written about this recipe. As a Central New Yorker, I look forward to the fragrant white smoke of the first chicken BBQ of the year. In fact I will drive by Bob’s BBQ in Homer on my way back to Syracuse from Watkins Glen tomorrow evening in hopes they will be open…
One comment on the published recipe: The last step is to grill over charcoal and baste frequently. I believe there is a very scientific process for cooking over coals at least 22 inches away from the chicken for a prescribed period. This is obviously not easy without a custom pit. You need to cook it indirectly on a Weber or other quality grill. Low and slow is the word. Then finish it up directly over coals to get the caramelized skin.
Good luck and enjoy a taste (and smell) of Central New York..